Passover Breakfast: 2 Kid-Approved Recipes for the Week

The struggle is real when it comes to breakfast for the kiddos during Passover: no flour, no oats, no leavening agents of any kind. Most pre-packaged foods that are processed prior to the holiday are also considered hametz (leavened grain products forbidden during Passover). IYKYK… So check out these two kid-approved recipes that serve up ease, nutrition AND taste!

PS: These recipes can be labeled as both ‘Breakfast’ and ‘All Day Snack.’ Whenever you try them, I promise you’ll enjoy!

Matzah Granola

Yield: 2 cups of granola

• 2-3 sheets of matzah, crumbled in various sizes
• 1 ½ cups of roughly chopped nuts (any combination of your favorites like almonds and cashews or pistachios and walnuts)
• 1/2 cup unsweetened coconut flakes
• 1/4 cup honey or maple syrup
• 2 tablespoon brown sugar
• 1/4 cup olive oil
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/4 cup grated apple
• 1 pinch coarse salt
• 1 cup chopped dried fruit (any combination of your favorites like figs and dates or apricots and raisins)

Instructions

1. Mix together the dry ingredients — matzo through coconut flakes — and set aside.
2. In a small saucepan over low heat, stir together the honey, sugar, olive oil, spices and apple until the sugar is dissolved.
3. Mix the wet ingredients with the dry, stirring so that all of the matzah is well-coated. Add a big pinch of salt and stir to incorporate.
4. Preheat the oven to 300° F and line a rimmed baking sheet with parchment paper.
5. Spread the mixture on the baking sheet. Bake for 30-40 minutes, stirring halfway through. When the matzah is dry and toasted and the coconut is golden, remove the baking sheet from the oven and let the granola cool completely. Cooling is key! It will get crispier as it cools. Only once cooled, mix in the dried fruit.
6. For breakfast, top Greek yogurt with the granola and fresh fruit or pour milk over a bowl of it. Try it for dessert crumbled over ice cream. Or, my favorite: grab a handful as you’re walking by the kitchen because – for whatever reason – it’s always time for a snack during Passover!

Store in the freezer in airtight resealable plastic bags or containers.
Source: Food52

Banana Almond Flour Muffins

Yield: 12 standard-sized muffins or 18 mini muffins.

• 2 cups almond flour
• 4 eggs
• 2 bananas
• 1 teaspoon lemon juice
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup honey
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

1. Preheat the oven to 350ºF.
2. Beat the eggs and add the lemon juice, baking soda, salt, honey and vanilla. Whisk until combined.
3. Mash the bananas into the egg mixture.
4. Stir in the almond flour and chocolate chips.
5. Spoon the muffin batter into the lined muffin cups. Fill each one about ¾ full.
6. Bake for 22 minutes or until firm in the middle and brown on top.
7. Cool before serving.

Store at room temperature or in the freezer in airtight resealable plastic bags or containers.
Source: Yay Kosher

And one of our year-round favorites, Quinoa with Strawberry Milk, is also kosher for Passover breakfasts!

Happy spring holidays to all who celebrate!

Looking for more Passover-friendly recipes to get you through the week? Give this Chocolate Toffee Matzah a try!